Submitted by: James from Burton, MI
Yield: 12 Servings
Brown meat in large pot. If you're using venison, or other extremely lean ground meat, you may need to add some cooking oil to keep the meat from sticking and burning to the bottom of the pot. When meat is nearly browned add celery, onions, garlic, and peppers and cook with meat until onions are partially translucent.
Mix in the rest of the ingredients. If you like it extra hot, add half a dozen dried red peppers. Simmer for 2 hours stirring occasionally.
If you like, add 1/4 bottle of stout or other dark beer, and drink the rest. Simmer for 1 more hour. Remove bay leaves, and serve.
For garnish sprinkle with chopped onions and grated cheddar cheese. Serve with fresh cornbread.